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Pasta Dough

Use this pasta dough to make our Ravioli Stuffed with Fava Beans, Ricotta, and Mint with Brown-Butter Sauce.

  • Yield: Makes 1 pound

Photography: GENTL & HYERS

Source: Martha Stewart Living, May 2005


  • 2 cups all-purpose flour, plus more for dusting
  • 4 large eggs


  1. Mound flour on a clean work surface; make a well in center. Crack eggs into well; beat lightly with a fork. Gradually bring small amounts of flour into well, incorporating it into eggs using the fork. When most of flour has been incorporated, fold in remaining flour using a bench scraper.

  2. On a clean work surface lightly dusted with flour, knead dough until smooth and elastic, about 10 minutes. Wrap in plastic; let stand at room temperature 1 1/2 hours (or refrigerate overnight) before rolling out.

Cook's Notes

Dough can be frozen in an airtight container up to 1 month.

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